Eggplant Ratatouille

This carb free, low fat, very low calorie dish makes for a complete light meal on it's own or serve with a protein such as a steak, chicken or fish.

Serves 2

Ingredients:

• 1 teaspoon olive oil
• 1 onion
• 2 cloves garlic minced
• 1 400g can diced tomatoes
• 1 eggplant cut into cubes – 1cm each
• 1 zucchini sliced
• 1 stalk celery sliced
• 200g mushrooms sliced
• 1 red capsicum diced
• 1 teaspoon of oregano
• 1 teaspoon basil
• Salt and pepper to taste

Method

• Heat oil in pan
• Sauté the onion until soft, about 2-3 minutes. Add the garlic and cook for 1 minute. Add extra water as necessary to keep from scorching.
• Reduce the heat to moderately low and add the tomatoes, eggplant, zucchini, celery, mushrooms, red pepper, oregano, basil and seasoning.
• Cover and cook, stirring occasionally, until vegetables are tender, about 1 hour